Mary Berry Garlic Potatoes

There’s something deeply comforting about the smell of potatoes and garlic baking in the oven. I first made this dish on a rainy Tuesday, just needing a side that would warm the house—and my mood.

These garlic potatoes are simple but beautiful. They bake in chicken stock until soft, then finish with a buttery garlic top that turns golden and crisp. It’s the kind of side that ends up stealing the show. I’ve served them next to roast chicken, grilled fish, and even alongside a green salad when I didn’t want much else.

The best part? You probably have everything you need already. Potatoes. Butter. Garlic. Let’s do this.

WHAT MAKES THIS RECIPE WORK

This recipe is all about layers of comfort—the potatoes are arranged neatly so they soak up every bit of the stock, then topped with garlic butter that melts in and crisps up.

The method of part-baking first, then increasing the heat, ensures perfectly soft centres and golden edges—without needing cream or cheese. It’s indulgent in the simplest way.

INGREDIENTS + WHY THEY MATTER

Butter (75g) – Split into two parts: one for greasing and one to mix with garlic for the topping.
Potatoes (1kg) – Medium-sized, waxy varieties like Maris Piper work best. They hold their shape and crisp nicely.
Chicken stock (150ml) – Adds depth and moisture while baking.
Garlic (1 clove, crushed) – Subtle and warming. One is enough when mixed into the butter.
Salt + black pepper – Season in layers. Essential for balance.

MISTAKES I’VE MADE (AND FIXED)

What Went Wrong	Why It Happens	How To Fix It
Potatoes were bland	Forgot to season in the beginning	Add salt + pepper before baking
Bottom too soggy	Used too much stock	Stick to 150ml and bake uncovered
Garlic flavour too strong	Used raw garlic chunks	Crush it and mix into butter—it mellows as it bakes

HOW TO MAKE MARY BERRY’S GARLIC POTATOES

Preheat and Prep
Preheat oven to 200°C (180°C fan) / Gas 6. Grease a shallow 1.75L ovenproof dish with 25g of softened butter.

Layer and Bake
Slice potatoes into 1cm rounds. Arrange in overlapping rows in the dish. Season with salt and pepper. Pour chicken stock over the potatoes. Bake for 30 minutes until just soft.

Make Garlic Butter
Mix remaining 50g butter with crushed garlic.

Crisp the Top
Dot garlic butter over the potatoes. Increase oven temp to 220°C (200°C fan) / Gas 7. Bake for 15 minutes more until golden and crisp on top.

Serve
Serve hot, straight from the oven, with your favourite main dish.

TIPS FROM MY KITCHEN

• I slice the potatoes evenly—it helps them cook at the same rate.
• I always season before baking—the stock doesn’t carry enough salt alone.
• I watch the final 5 minutes closely—crispy edges are great, burnt tops are not.

STORAGE + SERVING

Fridge: Store leftovers in a sealed container for up to 3 days.
Freezer: Freeze in an airtight container for up to 1 month.
Reheat: Bake at 180°C for 7–10 minutes until warm and crisp. Microwave works too, but it softens the top.
Serve with: Roast chicken, grilled sausages, or a bowl of soup.

FREQUENTLY ASKED QUESTIONS

Q: Can I use vegetable stock instead?
A: Yes, it’ll work just as well—especially for a vegetarian version.

Q: What if I don’t have Maris Piper potatoes?
A: Use any waxy potato that holds its shape—Yukon Gold or Charlotte are great too.

Q: Can I prep this in advance?
A: Absolutely. Part-bake the potatoes earlier in the day, then add garlic butter and finish baking just before serving.

Try More Recipes:

• Mary Berry​ Roast New Potatoes With Garlic And Rosemary
• Mary Berry Garlic Roasted Potatoes with Rosemary
• Mary Berry Fish Pie With Crushed Potatoes​